- 1Up 8Down 1
Original Famous Chicken Fajitas1 cup packed cilantro leaves, plus extra for serving
1/4 cup lime juice, about 2 limes
1/4 cup low-sodium chicken broth
3 scallions, cut into 1-inch pieces
2 cloves garlic
1 jalapeno, seeded if desired
1 tablespoon honey
1 1/2-pounds boneless skinless chicken breasts
1 red onion, sliced into 1/2-inch thick rounds
2 orange and/or yellow bell peppers, quartered, seeds removed
1 ripe avocado, halved, seeded and peeled
1 1/2 teaspoons olive oil
1/8 teaspoon ground cumin
1/8 teaspoon ground coriander
1/4 cup fat-free Greek Yogurt
12 corn tortillas
- Put the cilantro, lime juice, broth, scallions, garlic, jalapeno, honey, and salt in a blender, puree until smooth.
- Reserve 2 tablespoons; do not wash out the blender.
- Put chicken breasts in a medium bowl and the peppers and onions in another.
- Divide the remaining cilantro puree evenly between the chicken and the peppers and onions.
- Toss well to coat the chicken and vegetables and let stand, at room temperature, for 30 minutes.
- Add the avocado, 1/2 cup water, and the reserved 2 tablespoons cilantro sauce to the blender.
- Puree until smooth and season with salt.
- Set aside.
- Heat the oil in a small skillet set over medium heat until hot.
- Add the cumin and coriander and continue to cook until fragrant, about 30 seconds to 1 minute.
- Pour the spices over the yogurt.
- Set aside for the flavors to blend.
- Stir before serving.
- Preheat a grill for medium-high/direct heat cooking.
- Oil the grill grates.
- Grill the chicken and vegetables, turning, until the vegetables are tender and the chicken reaches an internal temperature of 160 degrees F, about 5 to 8 minutes for the vegetables and 12 to 15 minutes for the chicken.
- Let chicken rest 5 minutes.
- Place the tortillas on the grill until just warmed through, about 30 seconds.
To assemble the fajitas:
- Slice the onions and peppers into thin strips.
- Slice the chicken.
- Place some peppers, onions, chicken and cilantro in a tortilla topped with the spiced yogurt and the avocado sauce.
- 2Up 3Down 1
Carnitas1 (3 pound) boneless pork butt
1 cup water
Flour or corn tortillas
2 cups refried beans, warmed
1 lime, cut into 6 wedges
1/4 cup chopped fresh cilantro leaves
1 small onion, chopped
1 cup salsa
1 avocado, peeled, pitted, and sliced
- Cut the pork into 4 pieces and place in a deep pot.
- Add the water to the pot, cover.
- Cook over medium-high heat until the meat is tender, about 45 minutes to 1 hour.
- Remove the pork from the pot and chop into bite-sized pieces.
- Warm the flour or corn tortillas.
- Spread some of the beans on each tortilla and top with some of the pork.
- Squeeze a wedge of lime over each tortilla.
- Add the cilantro, onion, salsa, and avocado.
- 3Up 2Down 1
Fresh Fish Fajita1 1/2 tablespoons vegetable oil
1 1/2 cups green bell pepper strips
3/4 cup thinly sliced onion
1 1/2 pounds grouper fillets, cut into 1/2-inch strips
1/3 cup beer
1/4 teaspoon salt
1/8 teaspoon pepper
12 (6-inch) flour tortillas
1 1/2 cups salsa
6 tablespoons nonfat sour cream
- Heat oil in a large nonstick skillet over medium-high heat.
- Add bell pepper, onion, and fish.
- Sauté 3 minutes.
- Add beer.
- Cook 5 minutes or until liquid evaporates and fish flakes easily when tested with a fork. Remove from heat.
- Stir in salt and pepper.
- Set aside, and keep warm.
- Wrap tortillas tightly in foil, and bake at 350° for 10 minutes.
- Divide fish mixture evenly among tortillas, and roll up.
- Arrange 2 fajitas on each of 6 plates.
- Top with 1/3 cup Tomatillo Guacamole, 1/4 cup salsa, and 1 tablespoon sour cream.
- 4Up 1Down 0
Seasonal Veggie Fajita1/4 cup olive oil
1/4 cup red wine vinegar
1 teaspoon dried oregano
1 teaspoon chili powder
garlic salt to taste
salt and pepper to taste
1 teaspoon white sugar
2 small zucchini, julienned
2 medium small yellow squash, julienned
1 large onion, sliced
1 green bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
2 tablespoons olive oil
1 (8.75 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, drained
- In a large bowl combine olive oil, vinegar, oregano, chili powder, garlic salt, salt, pepper and sugar.
To the marinade :
- Add the zucchini, yellow squash, onion, green pepper and red pepper.
- Marinate vegetables in the refrigerator for at least 30 minutes, but not more than 24 hours.
- Heat oil in a large skillet over medium-high heat.
- Drain the vegetables and saute until tender, about 10 to 15 minutes.
- Stir in the corn and beans.
- Increase the heat to high for 5 minutes, to brown vegetables.
- 5Up 2Down 2
Chipotle Chicken Enchilada1 1/2 chicken breast, cooked and cubed
9 oz sharp cheddar cheese, grated
2 Tbsp butter
2 Tbsp sour cream
3 cloves garlic, minced
3/4 cup onion, minced
1 cup water
12 corn tortillas
2 Tbsp all purpose flour
1 tsp dried oregano
1 cup beef broth
3-4 chipotles, from a can of Chipotles in Adobo Sauce
2 Tbsp adobo sauce from can
1 tsp ground cumin
- Melt butter in a skillet.
- Stir in flour.
- Cook this roux until it is light brown.
- Remove pan from heat.
- Slowly stir in broth.
- Place pan over medium heat and whisk in water.
- Add spices, garlic, chiles, and adobo sauce.
- Simmer uncovered for 20 minutes.
- Whisk in sour cream.
- Heat some oil in another skillet.
- Lightly fry corn tortilla to soften it.
- Place it on a plate and fill with 1 Tbsp onion, and 1 Tbsp chicken
- Roll and place in a 9" x 13 " baking dish.
- Repeat with remaining tortillas.
- Cover enchiladas with the chipotle sauce.
- Top with any remaining onions and cheese.
- Bake at 375 degrees for 8 - 10 minutes, just until sauce bubbles.
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